Loaded Sweet Potato Rounds

1

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

2

Place the red onion and lime juice into a bowl. Toss to coat. Cover and place into the refrigerator to macerate while you prepare the rest.

3

Heat half of the olive oil in a large, heavy-bottomed, oven-proof saucepan over medium-high heat. Add the onion, garlic and chilli with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened and reduced. Add the red pepper and cook for a further 2-3 minutes, until reduced.

4

Add the spices and tomato puree. Stir through and cook for 1-2 minutes until fragrant and sticky.

5

Add the tamari and tofu. Cook for a further 1-2 minutes until the tofu is completely covered in spices.

6

Add the tomato passata, water, beans, lentils and dark chocolate. Bring to a gentle simmer, stirring to incorporate the chocolate once it melts. Cover and simmer for 10-12 minutes. Remove the lid, and cook for a further 2-3 minutes.

7

While the chilli is simmering, place the sweet potatoes onto a baking tray large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper and place into the oven to bake for 20 minutes, until tender and turning dark golden brown in places.

8

Remove the sweet potatoes from the oven. Dollop with chilli, sprinkle with cheddar cheese and return to the oven for a further 12-15 minutes, until the cheese has melted.

9

Remove the onions from the fridge. Place the avocado and coriander into a bowl, pour over the onions and lime juice and toss to coat. Serve the loaded sweet potatoes topped with the onion and avocado mixture.